HOMEMADE COCONUT SHREDS
Those Homemade Coconut Shreds From Scratch will change your way in Keto or Low Carb kitchen pantry. Made from desiccated shredded coconut, perfect for gluten-free, dairy-free, grain-free baking and excellent for diabetics.
How to use u
nsweetened coconut shreds?
Use them to Make Coconut Milk first, add them to our Low Carb Granolas, sprinkle on top of Keto Coconut Ice Cream or roast them to prepare Sugar-Free Keto Sprinkles to use on any occasion. The uses are endless and you will be just happy to learn how to make shredded coconut.
Why this Shredded Coconut Recipe works?
I have written a lot of information about coconuts and its benefits in our post on How to make Coconut Milk if you are interested to have a look.
- gives you instant fresh coconuts to use
- adds the flavor you will not get from a store-bought packages
- has multi-uses in your Keto kitchen pantry
- is extremely delicious
- adds into your healthy lifestyle
- make it and store it for a very long time
- and so I can go on and on
Once you buy few whole coconuts, you can make so many homemade goodies. And those shredded coconuts are just one part of it.
This time, let us go directly into a full instructions on how to make them.
How to make Shredded Coconut from scratch?
Step by step instructions:
First Step: Break the coconut
Using heavy meat tenderizer or hammer, hit heavy through the middle of coconut, turning it slowly until the coconut starts cracking. Drain the water and crack open the shells.
Second Step: Cut the meat
With a strong and sharp knife, cut through the coconut meat vertically and diagonally to help to remove the meat from the coconut shelves. If the coconut is dry, it goes much easier. But if you have a really fresh coconut, some labor might be needed. 🙂
Third Step: Peel the meat
With the help of strong knife try to release the coconut meat first from the side of the cups, pulling outwards. The most difficult is the first part and then the rest is pretty easy to pull. Have a look at the video for better understanding.
Fourth Step: Clean the skin
With a vegetable peeler, clean the brown layer of the coconut meat thoroughly all over. I would suggest washing the coconut pieces for you to get the really white coconut shreds.
Fifth Step: Shred the coconut
With a mandolin or a hand grater, grate the coconut into shreds. Depending on the size of the shreds you want, use the specific grater. I normally grate it on the bigger grater, if I want to use the coconut shreds for our Homemade Sugar-Free Keto Sprinkles. If smaller, great for making milk or using it for
If you would like to make a huge batch of coconut shreds, from more coconuts, you can grat the met in a magic bullet, Vitamix or
Sixth Step: Bake
Before you bake them, you can use the shreds for making a Coconut Milk as I mentioned above. This will make the shreds a bit more moist.
But not a problem at all. Just let it in the oven for a bit longer. At the end you are drying the shreds and not roasting them. Set the oven at the low temperature and bake slowly.
Make sure to check at least twice the oven and mix them, since the top of the shreds get dried faster, but under you would still get shreds moist.
Frequently asked questions and answers:
Fully. It is one of the best and the most popular ingredient to prepare Keto or Low Car meals. Use them for cooking, baking, making coconut milk out of them, Ice Creams, Keto cupcakes, healthy birthday cakes, mix with breakfast cereals. The imaginations are endless.
You can certainly use the dehydrator for drying the coconut shreds. In the end, you are kind of drying them on a very low temperature in the oven as well. So this will be very similar.
You will still have to either changed the plates from time to time or just remix them, so they all get perfectly dry.
And the positive side? You do not have to be afraid of burning them. Which happens from time to time in the oven. 🙂
You can use two ways to rehydrate shredded coconut.
1. Soak them in the water for half an hour to an hour and subsequently layer them on a fresh clean towel for the remaining water to dry.
2. Use a steamer to steam the coconut shreds to retain its moisture and bring them back to life as if you have just made them fresh.
Before placing them into the oven, you can sweeten them with your favorite sweetener. I like to sweeten the water in a small bowl, to which I would then soak the coconut shreds. Make sure you mix them properly. That way, all of the shreds will get an equal amount of sweetness.
After fully mixed, place the shreds onto the muslin cloth and squeeze remaining water. This will save you lots of time while baking.
Make sure the shreds are completely dry and crispy. Store them in an airtight container. They should last for 5-6 month.
I normally keep them in a Mason Jar and they stay on our kitchen counter. That way, they can be used all the time.
You can also place them into the refrigerator or a freezer.
If it is summer and the weather outside is pretty dry, you can leave them dry naturally. Place the shredded coconuts on a newspaper and cover with some mesh to keep the bugs away. Place it in your garden in a shady area.
Do not place them on the direct sun, otherwise, they will become brown.
If you have winter right now, I like to keep them on a heater.
Just cover the baking sheet with parchment paper and let them dry naturally. A baking tray will make sure, the dryness gets evenly spread. Here make sure the heater is not switched on full blast. Otherwise, your coconut shreds will burn.
This is one of the options and by freezing them, you will retain the freshness for much longer.
Here I have to mention, that once taking the out of the freezer for the future use, they will become soggy. But placing them back into the oven for a while will make them crispy again.
They certainly can. Especially if you have not dried the coconut shreds fully. Check that before storing them.
Also make smaller batches.
For that reason, I always make sure to dry only amount, I am going to use in next months or so.
Getting directly to the Recipe which you can also print out for your convenience.
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- 2 Desiccated Coconuts
- Preheat oven to 70C (150F) With a hammer, break the coconut until cracks.
- Drain the water into a separate bowl and open the coconut
- With a hard and sharp knife cut the meat diagonally and vertically and take out the inside meat out of the coconut shell
- With a vegetable peeler peel the outer dark skin from the meat. Wash the pieces to get the nice and white shreds.
- Using a mandolin or a hand grater to shred the coconut pieces
- Spread on a baking sheet covered with parchment paper and bake for approximately 10-15 minutes. Make sure you mix the shreds in between to get all of the moisture out and dry them fully.
- Switch off the oven and let them cool inside to achieve better crunchiness.
- Store in an air-tight container and enjoy.
For full instruction read the post above with step by step images and check our video for better understanding
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Serving Size1 Tbsp
Amount Per Serving Calories 24 Total Fat 1g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 0g Cholesterol 0mg Sodium 15mg Carbohydrates 3g Net Carbohydrates 0g Fiber 1g Sugar 2g Sugar Alcohols 0g Protein 0g
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